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Roasted Pork Rack with Apples

43 Reviews
92% would make this recipe again

Preparation : 10 min Cooking : 1 h Standing : 5 min
290 calories/serving
  • Can be done in advance
  • Very easy
  • Lactose Free
  • Nuts & Peanuts Free
  • Diabetes-friendly
  • Artery-healthy
  • Heart-healthy

Ingredients

750 g pork rack of ribs
1 tbsp Dijon mustard 15 mL
1 tsp herbes de Provence 1 g
1 1/2 tbsp soy sauce, low-sodium 23 mL
1 1/2 tbsp honey 30 g
4 apples, peeled and halved 700 g
aluminum foil
salt [optional]
ground pepper to taste [optional]

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Method

  1. Preheat the oven to 160°C/325°F. Rub the pork rack with the mustard and herbes de Provence, then season it with salt and pepper to taste.
  2. Put the rack in a broiler pan, then cook in the middle of the oven, using 30 min per ½ kilo of meat as the cooking time.
  3. Meanwhile, pour the soy sauce and honey into a small bowl, warm it up a few seconds in a microwave oven, then mix it well. Peel and core the apples, halve them, then baste them with the soy-honey mixture. About 30 min before the end of the cooking, take the pan out of the oven, then remove the pork rack and put the apples into the pan. Rearrange the rack on top of the apples, then baste it with the remaining amount of soy-honey mixture. Put the pan back into the oven.
  4. Cook an additional 30-40 min, or until a thermometer inserted into the pork rack registers between 68°C/155°F and 80°C/175°F. Cover the rack loosely with a sheet of aluminum foil and let it stand a few minutes before carving.
  5. Serve the pork with the apples and cooking juices on the warmed serving plates.

Nutrition Facts Table

per 1 Serving (240g)

Amount

% Daily Value

Calories

290

Fat

9 g

14 %

Saturated 3.3 g
+ Trans 0 g

17 %

Cholesterol

80 mg

Sodium

180 mg

7 %

Carbohydrate

26 g

9 %

Fibre

4 g

15 %

Sugars

22 g

Protein

27 g

Vitamin A

1 %

Vitamin C

2 %

Calcium

4 %

Iron

10 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 ½ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¼ servings

Claims

This recipe is :
Free  :
Trans Fat
Low  :
Saturated Fat, Sodium
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Pantothenic Acid, Vitamin D
Good source of  :
Phosphorus, Potassium, Vitamin B2, Vitamin B6, Zinc
Excellent source of  :
Niacin, Selenium, Vitamin B1, Vitamin B12
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Meat and Alternatives 3 ½
Fats 1 ½
Other Foods ½

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Members' Reviews

43 Reviews (42 with rating only ) 92% would make this recipe again
jadekt
april 06, 2009 | I would make this recipe again

Delicious! This is a great dish to serve for guests because it's easy and takes very little prep time, but tastes fantastic. I served it with sweet potatoes, roasted with olive oil and herbes de provence. Just be careful not to overcook or the meat goes a little dry.

Useful 0

Top Reviews

View All Reviews
jadekt
april 06, 2009 | I would make this recipe again

Delicious! This is a great dish to serve for guests because it's easy and takes very little prep time, but tastes fantastic. I served it with sweet potatoes, roasted with olive oil and herbes de provence. Just be careful not to overcook or the meat goes a little dry.

Useful 0